Paleo Pumpkin Pie
Ingredients
The filling
-
15
ounces
canned pumpkin puree
-
3
large
eggs
-
½
cup
full fat coconut milk
-
½
cup
honey or maple syrup
-
1
tablespoon
pumpkin pie spice
-
⅛
teaspoon
celtic sea salt
The crust
-
1
pie crust
Low Carb Almond Flour Pie Crust, unbaked
Instructions
- 1. Combine the pumpkin puree and eggs in a food processor.
- 2. Pulse in the coconut milk, honey, pumpkin pie spice, and salt.
- 3. Pour the filling into the unbaked Low Carb Almond Flour Pie Crust.
- 4. Bake the pie at 350°F for 45 minutes.
- 5. Allow the pie to cool, then refrigerate for 2 hours to set.
Nutrition Facts (estimated)
Servings
1 pie
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
5g
Sodium
50mg
Cholesterol
150mg
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